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Tofu Tomato Curry

Ingredients

454 grams extra firm tofu
1 medium onion
4 cloves garlic
1 inch piece of ginger
2 cups pureed tomatoes
2 tbsp raw cashews
1 tsp olive oil
1 cup water or vegetable stock
2 tsp paprika
2 tsp coriander powder
0.5 tsp cayenne pepper
2 tbsp dried fenugreek leaves
2 tsp garam masala
1 tsp maple syrup (optional)
2 tbsp lemon juice
GARNISH
cilantro (optional)

Method

Blend the cashews with 1/4 cup water or vegetable stock, to form a smooth paste. Set aside. (Note: could I try grinding the cashews first in a spice grinder, then using a mortar and pestle to make the paste?)
Caramelize the onions first?
Blend the onions, garlic, ginger, and paprika with 3/4 cup water or vegetable stock.
Saute the tofu and the onion-ginger-garlic mixture in oil for about five minutes over medium-high heat, then add the tomatoes, saute until they turn a couple of shades darker and moisture has evaporated, then add spices.
If the butter tofu is too thick, you can thin it out with more vegetable stock or water. Stir in the garam masala, cashew cream or vegan butter, maple syrup, and lemon juice. Add more salt if needed.
Serve in a bowl, garnish with coriander leaves, and have some naan or roti or rice on the side.

Notes

Based on Instant Pot Vegan Butter Chicken with Tofu - Holy Cow Vegan
If you want to avoid the cashew cream, you can omit it, and stir in 2 tablespoons of vegan butter at the end to get a bit of that extra creaminess. Apparently you should not use coconut milk, since it'll change the flavour quite a bit.

Nutrition Data

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  "ingredients": [
    "454 grams extra firm tofu\n",
    "1 medium onion\n",
    "4 cloves garlic\n",
    "1 inch piece of ginger\n",
    "2 cups pureed tomatoes\n",
    "2 tbsp raw cashews\n",
    "1 tsp olive oil\n",
    "1 cup water or vegetable stock\n",
    "2 tsp paprika\n",
    "2 tsp coriander powder\n",
    "0.5 tsp cayenne pepper\n",
    "2 tbsp dried fenugreek leaves\n",
    "2 tsp garam masala\n",
    "1 tsp maple syrup (optional)\n",
    "2 tbsp lemon juice\n",
    "**GARNISH**\n",
    "cilantro (optional)\n"
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  "notes": "*   Based on [Instant Pot Vegan Butter Chicken with Tofu - Holy Cow Vegan](https://holycowvegan.net/instant-pot-vegan-butter-chicken-with-tofu/)\n*   If you want to avoid the cashew cream, you can omit it, and stir in 2 tablespoons of vegan butter at the end to get a bit of that extra creaminess. Apparently you should *not* use coconut milk, since it'll change the flavour quite a bit.\n",
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